Quick Curried Vegetables

Name: Quick Curried Vegetables
Ingredients: 2 teaspoons canola oil; 1 large onion, chopped (about 1 1/2 cups); 1 (13 1/2 ounce) can reduced-fat coconut milk; 1 cup low sodium vegetable broth; 3 tablespoons tomato paste; 3 tablespoons mild curry powder; 3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.); 1 (9 ounce) package frozen cut green beans or (9 ounce) package fresh green beans, cut; 1 small cauliflower, cut into small florets (about 4 cups); 1/2 cup frozen green pea; 1/4 cup fresh cilantro, chopped; 1 -2 tablespoon fresh lime juice; cayenne pepper, to taste (optional)

13 ingredients

7 steps

Ingredients

2 teaspoons canola oil
1 large onion, chopped (about 1 1/2 cups)
1 (13 1/2 ounce) can reduced-fat coconut milk
1 cup low sodium vegetable broth
3 tablespoons tomato paste
3 tablespoons mild curry powder
3 medium red potatoes, scrubbed and cut into 1-inch chunks (about 1 lb.)
1 (9 ounce) package frozen cut green beans or (9 ounce) package fresh green beans, cut
1 small cauliflower, cut into small florets (about 4 cups)
1/2 cup frozen green pea
1/4 cup fresh cilantro, chopped
1 -2 tablespoon fresh lime juice
cayenne pepper, to taste (optional)

Directions

1

Heat oil in a large saucepan over medium-high heat.
2

Add onion, and cook 5 minutes, or until lightly browned, stirring frequently.
3

Add coconut milk and broth. Whisk in tomato paste and curry powder. Bring to a boil.
4

Add potatoes, reduce heat to medium, cover and cook 15 minutes, or until potatoes are still firm but almost done.
5

Stir in green beans and cauliflower. Cover and cook 5 minutes more, or until vegetables are tender. Remove from heat.
6

Stir in peas, cilantro and lime juice. Season to taste with salt, pepper and cayenne.
7

Serve with basamati brown rice if desired.